DOBOS TORTE
This classic Dobos Torte recipe from the early 1900s features delicate layers of cake and a rich chocolate buttercream filling. The thin, wafer-like layers are a testament to the care and precision required in this elegant dessert. The combination of the tender cake and the decadent chocolate creates a satisfying and indulgent treat, perfect for special occasions.
Ingredients
- 6 each Egg yolks
- 1/2 pound Powdered sugar
- 3/4 cup Flour
- 6 each Egg whites
- 1/2 pound Butter
- 1/2 pound Sweet chocolate
- 1 cup Strong liquid coffee
- 1/2 pound Granulated sugar
Instructions
- 1In a large bowl, cream the egg yolks with the powdered sugar until light and fluffy. Gradually add the flour, sifting it three times before adding. In a separate bowl, beat the egg whites until soft peaks form. Gently fold the beaten egg whites into the yolk mixture, being careful not to deflate the whites.
- 2Preheat oven to 350°F (175°C). Lightly butter the underside of pie plates and dust with flour. Spread the batter very thinly onto the prepared pie plates. Bake for approximately 5-7 minutes, or until the edges are lightly golden. Remove layers at once with a spatula.
- 3Cream the butter until light and fluffy. Set aside. Break the chocolate into a cup of strong liquid coffee. Add the granulated sugar and let it boil until it can be pulled almost like candy. Remove from heat and stir the chocolate mixture until it is quite cold. When cold, add the chocolate mixture to the creamed butter.
- 4Spread a thin layer of the chocolate buttercream between each cake layer. Spread the remaining icing thicker on the top and sides of the cake. Allow the cake to set before serving.